Southwest Watermelon Salad Food

JICAMA AND WATERMELON SALAD

Jicama and Watermelon Salad image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

SOUTHWESTERN WATERMELON SALAD

Southwestern Watermelon Salad image

Cilantro, jicama and lime give this refreshing fruit salad created by our Taste of Home Test Kitchen a Southwestern kick.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups cubed seedless watermelon
2 cups cubed peeled mangoes
1/2 cup diced peeled jicama
3 tablespoons chopped sweet onion
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon white balsamic vinegar
1 teaspoon grated lime zest
1/8 teaspoon salt
Dash cayenne pepper

Steps:

In a large bowl, combine the watermelon, mangoes, jicama, onion and cilantro. In a small bowl, whisk the lime juice, honey, vinegar, lime zest, salt and cayenne. Pour over fruit mixture; gently toss to coat. , Cover and chill for 20 minutes, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.

HEIRLOOM TOMATO & WATERMELON SALAD

Heirloom tomato & watermelon salad image

Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta

Provided by Jessica Simmons

Categories Side dish

Time 5m

Number Of Ingredients 4

Ingredients

300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
0.25 large or 0.5 small watermelon
handful mint , leaves picked
100g feta

Steps:

Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.

Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

SOUTHWESTERN SALAD

Southwestern Salad image

My mother gave me this recipe several years ago, and we have prepared it often ever since. It can be a meal in itself...or serve it along with a Mexican meal. I often take it to potlucks and watch it disappear in no time!

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

1 can (15 ounces) pinto beans, rinsed and drained
1 bunch green onions with tops, sliced
1 large tomato, seeded and chopped
1 medium ripe avocado, peeled and chopped
1 bottle (8 ounces) Catalina salad dressing, divided
2 cups shredded cheddar cheese
1 medium head lettuce, torn into bite-size pieces
4 cups corn chips

Steps:

In a large salad bowl, toss together the beans, green onions, tomato, avocado and half of the Catalina dressing. Top with cheese and then lettuce. Refrigerate. Just before serving, add corn chips to salad and toss. Serve with remaining dressing.

Nutrition Facts : Calories 344 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 543mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 9g protein.

REFRESHING WATERMELON SALAD

Refreshing Watermelon Salad image

Surprising yet delicious combination of ingredients that can be had as a starter salad, healthy snack or a light meal.

Provided by CHICA3578

Categories Salad Fruit Salad Recipes

Time 20m

Yield 15

Number Of Ingredients 8

Ingredients

3 tablespoons lime juice
1 cup sliced red onion, cut lengthwise
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
½ cup chopped fresh cilantro
cracked black pepper
sea salt

Steps:

In a small bowl, pour lime juice over red onions. Allow to marinate while assembling the salad.
Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl. Season with black pepper. Toss watermelon salad with marinated onions and season with sea salt just before serving.

Nutrition Facts : Calories 94 calories, Carbohydrate 14.2 g, Cholesterol 13.5 mg, Fat 3.5 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 182.4 mg, Sugar 10.9 g

SOUTHWESTERN-STYLE WATERMELON SALAD

Southwestern-Style Watermelon Salad image

Categories Salad No-Cook Vegetarian Quick & Easy Lime Watermelon Summer Vegan Cilantro Gourmet

Yield Makes about 4 cups, serving 4 to 6

Number Of Ingredients 7

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon chili powder
1/8 teaspoon cayenne, or to taste
2 pounds watermelon, seeds and rind discarded and the flesh cut into 3/4-inch pieces (about 4 cups)
3 tablespoons fresh lime juice, or to taste
2 tablespoons shredded fresh coriander or basil leaves

Steps:

In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately.

SOUTHWEST MACARONI SALAD

Southwest Macaroni Salad image

Found this in the Dallas Morning News and wanted to save. This recipes uses healthy pasta and reduced-fat ingredients.

Provided by TXOLDHAM

Categories < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 (14 1/2 ounce) box barillaplus rotini pasta
1 tablespoon lime peel, finely grated
3 tablespoons lime juice, fresh
1 (1 1/4 ounce) package taco seasoning mix
1 pint cherry tomatoes, cut in half (or grape tomatoes)
1/2 cup sharp cheddar cheese, made with 2 percent milk, finely shredded
2 tablespoons cilantro, finely chopped
2 medium green onions, sliced
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (4 1/2 ounce) can chopped green chilies, drained
1 (1 ounce) packet ranch dressing mix, use 1/2 package
1/4 cup low-fat buttermilk
1/2 cup nonfat milk
1/4 cup light mayonnaise
1/4 cup light sour cream

Steps:

Cook pasta according to directions on the package. Rinse with cold water to cool and drain .
In a small bowl whisk together the ranch salad dressing mix, buttermilk, fat-free milk, light mayo and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
In a large bowl, toss the cooked pasta with tomatoes, beans, cheese, green onions and green chilies. Pour dressing mixture over the salad and toss gently to mix.
Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 351.2, Fat 6.8, SaturatedFat 2.6, Cholesterol 13.2, Sodium 132.3, Carbohydrate 57.6, Fiber 6.7, Sugar 4.6, Protein 15.2

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